Process for the manufacture of nitrogen-containing products



Patented Sept. 13, 192-7.

UNITED STATES PATENT OFFICE.

MAURICE KAHN, or rams, FRANCE, assmnon ro soorn'rn rnanclnsn nus rnonnrrs anmnn'ramnsazo'rns, or PARIS, rnanon.

PROCESS FOR THE MANUFACTURE OI NITROGEN-CONTAINING PRODUCTS. v No Drawing.- Application filed March 26; 1925,, Serial No. 18,604, 'and in France spin 1, 1924. v

In Indo-China considerable quantities of. ment of very fresh fish B-IId-fQIjthe treats a liquid food are manufactured and conment of fish ofsmall size not containing a sumed by the natives under the nameof large quantity of fat.- When on the other nuoc-mam (fish water), which is the rehand the fish is no longer vfresh, or very sult of repeated maceration of fish in salt large, or contains alarge'proportionof fat, or salt water. This liquid which the natives it isnecessary to use sodium chloride up to consume regularly. provides them through the amount set forth.

the peptones thatit contains and which are By this invention therefore fish fi formed in the autodigcstion of the flesh of is much more rapidly prepared and the fish, with the complement of the .nitrocompletely autolyzed, while the fiesn gen containing matters necessary for their treated under-the conditions of temperatuie food, which consists chieflyof'hydrocarbons. most favourable ,for theirtransformation, a

'n the: pre aration condition which protects them at the same In the first operation 1 I l of nuoc-mamat least'one part 0 salt time against lnfection and which leadsdi- Y 15 generallyplaced in contact with three parts rc ly With ut having to eliminate any volaof fish for about three days; after this. treattile antiseptic substance, to nitrogen conmerit the saline solution which'r'uns oil from t n g Products which t/ed ble not only i the mixture is again used, wholly or in part. as r llshes but also as food. and eitherpure or diluted with salt 'solution,, The fishtobe treated may be maintained to wash the fish four or fi ti a h ti ne at .the temperature ind cated when in conallowing the-liquid and fishto remains in talners laced m a heated'room or where contact for some time before extracting the Hh i t m or jacketed c ntainers are.

greater quantity ofmatter-whichnnder theheated i her. directly, or by' earn 01 he conditions in'which the operations are cark o by any other system. i. ried out is soluble. The process however is It 3 i vh remarked that the action'jof h not complete under three to five months.- v m llquantity of sodium chloride which Salt, in the quantities used by the Indomay be eventually used in carrying out the Chinese manufacturers (i. e. inthe propors p e 18 Such at it becomes possible to tion of about 200 to 250i'grammes per litre mak'e'the autolysis withoutany utrefact-ion 30 of the final liquid) is'a powerful antiseptic at a t mperature as low as 37 v i against infection of bacteriological origin, n tins case the slight antiseptic action of 86 but in the course of manufacture it, lessens h h 15 b ne w the l and considerably reduces the autodigestion g thfi emper ture. The greater of the flesh of the fish caused by ferments tho qi n lty common salt employed '(but during digestion; manufacturethereiore re always m ng v ry m lin res ct of quires the longjperiod set out above. the g quantities used by the In o-Chi- 00 I have discovered that when the fish is 11958) less the empe ma fresh an addition of salt or at least of such there i however noladvantage in mp y g a tit f lt; as th dd d b th a temperature below the approximate temnatives is unnecessary whereby the objectperuture flhovelindica-tedv t-ion de ived from its use is obviated. AS f er f fact this small quantity -06 I fi d th t; if th fi h t b tr t d are of sodium chloride has been found sufiicient: brought to and maintained at a temperature T ure complete security during anbet-ween 37 C. and 55 C; and adding t tolysis whatever kind of fish isused and even them only 5 to 10% of their weight of salt when t fi h 1 n t very fre h; y

or it, without adding any salt, they are 2. To allow atemperature lower than 50 1 brought and maintained at a temperature of C. to be USQCLflIld this temperature may be between 50 and 55 C. not only is no bacteas W as 7 v riological infection produced but the auto- 3. To ensure the preservation ofithe nitrog- 50 digestion of the fish isextremely rapid and enous pastes obtained;

the manufacture of the li uid food is ended 4. To ensure more easy separation of the in a period of one to five ays. oils from the fish; the presence ofsalt, even The process, applied without any use of in a small quantity, has been found to facilisalt, is above all satisfactory for the treat- -tate the destruction of the fatty? emulsions,

(in the other hand the use of sodium chloride in small proportions:

1. Does not slow down autolysis at the temperatures in question; I 2. Does not ield as in the process used by the Indo-Chlnese (to 25% of salt) nitrogenous juices or pastes whose high proportion of salt was a defect as regards food.

In such .a case the process may, by way of example, be carried out in the following manner: Fish whether broken u or not has added to it according to (1) 1ts,state of a portion ofthe fish oil freshness (2) the size of the pieces used and their fatty content from 5 to 10% of its weight of common salt. It is placed in heating rooms or in containers heated to the desired temperature, i. e. between 37 and 55 C. At the completion of autolysis collects on the surface of the-liquid. It is recovered by decantation or by any other industrial means, then sieved and the skeleton dbris remaining on the sieve furnishes: on the one hand a fish oil and on the other hand powders a whose nitrogen and phosphorus content provide a manure of satisfactory quality. The liquid portion is filtered; there is recovered {1) on the filter, nitrogen residues due to the incomplete digestion of certain proteins 1 and containing a fairly high proportion of fats. This residue may a ain be employed as such as a tanning pro uct (degras and confit) or may have its fatty content extracted yielding a fresh quantity of fish oil and a nitrogenous manure, (2) a liquid from which a portion of oil escaping the first digestion of or nitroof autofish which consists in bringing and maintaining fish during one to five days at a temperature comprised between 37 C. and 55 C. in presence of an amount of sodium chloride not exceeding 10%.

2. A process for themanufacture of nitrogen containing products by means of autodigestion of fish which consists in brin ing and maintaining fish during two to our days at a temperature comprised between C. and (lwithout the addition of sodium chloride 3. A process for the manufacture of nitrogen containing products by means of autodigestion of fish which consists in brin 'ng and maintaining fish during one to five eye at a temperature comprised between 37 C. and 55 C. in presence of an amount of sodium chloride not exceeding 10% the percentage of sodium chloride being higher as the autolysis is carried out at'a lower tem perature. r

4. A process for the manufacture of nitrogen containin products by means of autodigestion of sh which consists in bringing and maintaining fish during'one to five days at a temperature. comprised between 37 C. and 55 C. in presence of an amount of sodium chloride not exceeding.10% and collecting the oils freed during the course of the autolysis.

5. A process for the manufacture of nitrogen containing products by means ofautodigestion of fish which consists in'bringing and maintaining fish durin one to five days at a temperature comprised between 37 C. and 55 C. sodium chloride not exceeding 10% and collecting at separated operations the oils freed during the course of the autolysis.

6. A. process for the manufacture of nitrogen containing products by means of autodigestion of fish which consists in brin ing and maintaining fish-during one to five at a temperature comprisedbetween 37 and 55 C. in presence of an amount of sodium chloride not exceeding 10% and collecting under the shape of degras and of tree oils the oils freed during the course of the autolysis.

In testimonywhereof I afiix my signature.

MAURICE KAI-IN.

in presence of an amount of- 

